Panang Curry Paste
Ingredients
- 10 dried red chile peppers
- 4 large green chile peppers
- 1 tablespoon coriander seeds ⓘ
- 1/2 teaspoon cumin seeds
- 4 pieces mace
- 2 pods cardamom ⓘ
- 2 shallots, thinly sliced
- 5 cloves garlic, chopped
- 2 tablespoons thinly sliced lemongrass ⓘ
- 2 tablespoons peeled and chopped cilantro root
- 2 tablespoons crushed black peppercorns ⓘ
- 6 kaffir lime leaves, chopped
- 1 tablespoon peeled and chopped galangal ⓘ
- 1 teaspoon shrimp paste ⓘ
Instructions
- Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
- Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
- Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).